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| Chef | |
| Submitted | March 12th 2010 |
| Cuisine | Italian |
| Category | Breakfast |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
2 T. unsalted butter
1 lb. asparagus, ends snapped off, cut into 1/4" pieces
3 1/2 oz. mushrooms, stemmed and thinly sliced
6 scallions, trimmed and sliced (green and white parts separated)
9 eggs, beaten
2 1/4 cups milk
1 lb. ciabatta, cut in 1/4 inch cubes
8 oz. thinly sliced deli ham, cut in 1-inch strips
3 cups grated sharp cheddar (approx. 8 oz.)
Salt & Pepper
Sort of like a breakfast quiche, but instead of pastry crust, use leftover bread (or ciabatta) for the base.
Directions
Melt butter in skillet, add asparagus, sprinkle w/ salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes.
Add the Mushrooms and scallions whites and cook, stirring occasionally, until the mushrooms soften and cook through, about two minutes. Remove from heat and allow to cool slightly.
Butter 9x13 inch baking dish. Whisk eggs with the milk, salt, and pepper. Spread half of the bread in a single layer on the bottom of the baking dish. Top with half of the egg mixture. Cover with half of the ham, cheese and asparagus, and sprinkle with half the scallion greens. Repeat with the remaining egg, ham, cheese, asparagus and scallions.
Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture and refrigerate for at least 4 hours or up to 2 days, before baking.
Bake at 350 F. If pulling out of refrigerator, allow to return to room temperature for a few minutes before baking. Bake until the egg sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes, let cool for 10 minutes, but into squares and serve.
Add the Mushrooms and scallions whites and cook, stirring occasionally, until the mushrooms soften and cook through, about two minutes. Remove from heat and allow to cool slightly.
Butter 9x13 inch baking dish. Whisk eggs with the milk, salt, and pepper. Spread half of the bread in a single layer on the bottom of the baking dish. Top with half of the egg mixture. Cover with half of the ham, cheese and asparagus, and sprinkle with half the scallion greens. Repeat with the remaining egg, ham, cheese, asparagus and scallions.
Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture and refrigerate for at least 4 hours or up to 2 days, before baking.
Bake at 350 F. If pulling out of refrigerator, allow to return to room temperature for a few minutes before baking. Bake until the egg sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes, let cool for 10 minutes, but into squares and serve.
Citation: Fine Cooking Magazine, November 2009.